110gm castor sugar
340gm plain flour
20gm rice flour
1 1/2 tbsp peanut butter (can be crunchy or smooth)
I egg (beaten lightly)
Preheat oven to 150C
Beat butter and castor sugar until light and fluffy. Stir in flours and mix well.Then add in peanut butter. You can add the peanut butter earlier before adding flour also. Mix together the ingredients with hands to form a dough. Refrigerate for at least 20mins.
Knead gently on a floured surface, cut into desired shapes using a cookie cutter. Brush with egg, sprinkle some almond nips and bake in the oven for 20-25mins, depending on the thickness of the cookie.
Once the shortbread cools, decorated with melted chocolate.